Braised Carrots

Tom Kerridge's recipe for these lovely braised carrots actually includes butter; but if you're trying to go low on the cholesterol front, then olive oil or rape seed oil work just as well... These carrots are a tremendous thing to eat with beef, maybe a steak or some braised or stewed brisket. They're also very good with roasted chicken or game.

Ingredients

8-10 Carrots

400 ml Water

200ml Rape Seed Oil or (light) Olive Oil

150g Sugar

2tsp Salt

4 Star Anise

Peel or scrub the Carrots (Tom scours his)

Bring 400ml Water, 200ml Rape Seed Oil (or a light Olive Oil) and 150g Sugar to a simmer with a few Star Anise dropped in

Add the Carrots

Gently simmer for 45 minutes or so, until the Carrots are tender and the liquid has reduced by half

Serve immediately – with a spoon of the juice (less to be on the super healthy side). Onion Glazed Beef would be delicious with this carrot dish

[Occasionally I think there is too extravagant amount of oil involved in this - and so I halve the liquid ingredients whilst still cramming lots of carrots in. This still tastes very good but you might want to move the carrots around a bit more during cooking]